INGREDIENTS

Servings
  •  lean ground beef
  •  onions, chopped, divided
  •  garlic cloves, minced, divided
  •  dried oregano leaves, divided
  •  PREMIUM Saltine Crackers, finely crushed
  •  oil
  •  beef broth
  •  stewed tomatoes
  •  frozen chopped spinach, thawed, well drained

DIRECTIONS

  1. Combine  meat, 1 cup onions (or 1/4 cup onions for trial recipe), 1/3 of the garlic and 2 tsp. oregano (or 1/2 tsp. oregano for trial recipe) in large bowl. Add cracker crumbs and eggs; mix just until blended. Shape into 1-inch balls.
  2. Sauté  remaining onions and garlic in hot oil in stockpot (or in large saucepan for trial recipe) on medium-high heat until onions are crisp-tender. Add broth, tomatoes, spinach and remaining oregano; mix well. Bring to boil. Add meatballs; cover. Simmer on low heat until meatballs are done (160F°).
  3. Serve  with additional saltines.

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